Ingredients
8 burrito size flour tortillas
2 c. cooked, cubed chicken
½ c. instant rice, uncooked
19 oz. red enchilada sauce
2 c. Monterey jack cheese
1 can black beans (or chili beans)
1 c. corn
½ c. thick ’n’ chunky salsa
2 T. sliced green onions
Preparation
Heat oven to 350 degrees. Spray the large oval Corelle pan with PAM. Cut 3 tortillas in half. Cut remaining 3 tortillas into strips. In large bowl, combine chicken, rice, 1 cup of cheese, beans and 1 cup of enchilada sauce. Layer 2 tortillas in bottom of dish. Fill in with tortilla strips. Spread with ¼ cup enchilada sauce and ½ chicken mixture. Top with 2 tortillas halves; fill in with strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and strips. Top with remaining 2 tortilla halves and strips, enchilada sauce, and remaining chicken mixture. Top with tortilla halves and strips. Top with remaining salsa, cheese and 2 tablespoons of green onions. Bake at 350 degrees for 35-45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.
